Got zucchini? If so, you’ve got to make these sweet keto peanut butter zucchini muffins, which are deliciously moist thanks to the zucchini. Most of all, you’ll love the yummy peanut butter and chocolate flavor combination!
These keto peanut butter muffins are sweet, delicate yet dense, moist and have the classic peanut butter and chocolate flavor combination, which is downright delicious!
And, don’t worry, you don’t have to like zucchini to love these peanut butter zucchini muffins. It’s because the flavor is all about the sweet peanut butter and chocolate chips. You likely won’t even taste the zucchini, but it’s a key ingredient since it makes wonderfully moist (and healthy) muffins.
We use a chunky, sugar-free peanut butter in these muffins, which we highly recommend since it enhances the texture and flavor. But, if that’s not your thing, then you can simply use creamy peanut butter
These keto peanut butter muffins are also simple to make. They’re only 8 ingredients, take 10 to 15 minutes to prepare and about 20 minutes to bake. A perfect take-and-go breakfast or sweet treat!
Key Ingredients
A few notes on key ingredients:
- Grated zucchini: We grate with the largest hole on the grater, which works well in this bread. We recommend lightly salting and placing on a plate with stacked paper towels to drain water (while combining the rest of ingredients). Before adding to bread mixture, squeeze out the excess water with your hands.
- Sugar-free peanut butter: We use Santa Cruz Organic Dark Roasted Crunchy Peanut Butter since it has no added sugar and tiny bits of crunchy peanuts. If you don’t like tiny bits of peanuts, then you can use a sugar-free creamy peanut butter.
- Erythritol: We prefer to use Swerve sweetener (granular) in this recipe. You can use an alternative sugar-free sweetener as long as you adjust the amount accordingly.
- Almond flour: Be sure to use blanched, super-fine almond flour in this recipe. We do not use coconut flour since it dries the bread.
- Sugar-free semi-sweet chocolate chips: Sugar-free chocolate chips help make this recipe next level. We recommend Lily’s no-sugar, semi-sweet baking chips.
How to Make
STEP 1: Pre-heat oven to 350 degrees F. Line a muffin pan with cupcake liners. Grate zucchini with the largest hole on the grater. After grating, lightly salt the grated zucchini and place on plate with stacked paper towels to drain water. Lightly salt and place on a plate stacked with several paper towels to soak up water (as zucchini will “sweat” water). Let sit while combining the rest of ingredients. Before adding zucchini to bread mixture, squeeze excess water from zucchini by grabbing handfuls and squeezing until water releases.
STEP 2: In a medium-size bowl, whisk together almond flour, baking powder and salt.
STEP 3: In a large mixing bowl, whisk together eggs, sweetener, vanilla extract, peanut butter and grated zucchini.
STEP 4: Gradually add in the dry ingredients and mix until combined (be careful not to over mix). Then, fold in chocolate chips until just combined.
STEP 5: Spoon the batter evenly into each cup or liner, filling each ¾ way to the top.
STEP 6: Bake for roughly 20 minutes or slightly more, until a toothpick comes out clean when stuck in the middle. Remove and let muffins cool completely before eating.
EXPERT TIPS
- Remove water from the zucchini by lightly salting to sweat out water and using your hands to squeeze out excess water (we simply take a large handful and squeeze). Excess water will lead to dense bread.
- For best results, use room–temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes.
- When combining the wet and dry ingredients, do not overmix the batter, which may result in denser muffins. Rather, gently fold mixture together until just combined.
- Since every oven heats differently, we recommend checking for doneness at 17 or 18 minutes. Simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs, it’s done.
- For best results, let muffins cool completely at room temperature before eating (or else they may crumble).
- Store in a covered container at room temperature for 2 days or in the fridge for up to 5 days.
How to Store and Freeze
Store in a covered container at room temperature for 2 days or in the fridge for up to 5 days.
If freezing, let muffins come to room temperature, then wrap muffins tightly with foil or freezer wrap and place in a freezer bag. Label and date. Freeze for up to 3 months.
To thaw, remove muffins from freezer and let come to room temperature. Alternatively, heat in the microwave in 30-second increments until warm.
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Recipe
Keto Peanut Butter Zucchini Muffins with Chocolate Chips
Got zucchini? If so, you’ve got to make these sweet keto peanut butter zucchini muffins, which are deliciously moist thanks to the zucchini. Most of all, you’ll love the yummy peanut butter and chocolate flavor combination!
Ingredients
Instructions
Get started: Pre-heat oven to 350 degrees F. Line a muffin pan with cupcake liners.
Grate zucchini: Grate zucchini with the largest hole on the grater. After grating, lightly salt the grated zucchini and place on plate with stacked paper towels to drain water. Lightly salt and place on a plate stacked with several paper towels to soak up water (as zucchini will “sweat” water). Let sit while combining the rest of ingredients. Before adding zucchini to bread mixture, squeeze excess water from zucchini by grabbing handfuls and squeezing until water releases.
Make the muffins: In a medium-size bowl, whisk together almond flour, baking powder and salt. In a large mixing bowl, whisk together eggs, sweetener, vanilla extract, peanut butter and grated zucchini. Gradually add in the dry ingredients and mix until combined (be careful not to over mix). Then, fold in chocolate chips until just combined. Spoon the batter evenly into each cup or liner, filling each ¾ way to the top.
Bake and serve: Bake for roughly 20 minutes or slightly more, until a toothpick comes out clean when stuck in the middle. Remove and let muffins cool completely before eating.
Notes
- Remove water from the zucchini by lightly salting to sweat out water and using your hands to squeeze out excess water (we simply take a large handful and squeeze). Excess water will lead to dense bread.
- For best results, use room–temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes.
- When combining the wet and dry ingredients, do not overmix the batter, which may result in denser muffins. Rather, gently fold mixture together until just combined.
- Since every oven heats differently, we recommend checking for doneness at 17 or 18 minutes. Simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs, it’s done.
- For best results, let muffins cool completely at room temperature before eating (or else they may crumble).
- Store in a covered container at room temperature for 2 days or in the fridge for up to 5 days.
Nutrition
Calories: 182.4kcalCarbohydrates: 16.5gProtein: 8.1gFat: 15.1gSaturated Fat: 1gCholesterol: 59.1mgSodium: 169.1mgFiber: 3.6gSugar: 2gSugar Alcohols: 10.3gNet Carbs: 2.6gProtein Percentage: 18%
